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Prep and Cook time: About 40
minutes
Makes: 4 servings
Ingredients
1 pound dried Linguine
1/4 cup (1/8 lb.) Sweet Cream Butter
2 tablespoons Verdi Olive Oil
1 1/2 pounds shrimp (35 to 40 per lb.), peeled (tails left on), deveined, and
rinsed
2 tablespoons minced garlic
3/4 teaspoon hot chile flakes
1/4 teaspoon fresh-ground pepper
About 1/4 teaspoon salt
1 cup dry white wine
2 cups lightly packed fresh basil leaves, slivered
Instructions
1. In a 6 to 8 quart pan over high heat, bring
about 4 quarts water to a boil; add linguine and cook, stirring occasionally,
just until tender to bite, 6 to 8 minutes. Drain pasta, reserving about 1/3 cup
cooking liquid; return pasta to pan.
2. While pasta cooks, in a 10 to 12 inch frying pan over medium-high heat, melt
butter with olive oil. Add shrimp, garlic, chile flakes, pepper, and 1/4
teaspoon salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque
but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes
longer. Stir in basil.
3. Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too
dry, add reserved pasta cooking liquid. Divide evenly among four wide, shallow
bowls. Add salt to taste.
Nutritional Information
Per serving: 795 cal., 26% (207 cal.) from fat; 45 g protein; 23 g fat (8.8 g sat.); 91 g carbo (5.4 g fiber); 479 mg sodium; 242 mg chol.
Recipe for the Best REALTOR by www.JackieLynaugh.com
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